UA113385C2 - TRANSGENIC PLANT CONTAINING DNA that encodes the insecticidal protein Sr1Be, and DNA encoding the insecticidal protein Sr1Fa, to combat or prevent - Google Patents
TRANSGENIC PLANT CONTAINING DNA that encodes the insecticidal protein Sr1Be, and DNA encoding the insecticidal protein Sr1Fa, to combat or prevent Download PDFInfo
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- UA113385C2 UA113385C2 UAA201208654A UAA201208654A UA113385C2 UA 113385 C2 UA113385 C2 UA 113385C2 UA A201208654 A UAA201208654 A UA A201208654A UA A201208654 A UAA201208654 A UA A201208654A UA 113385 C2 UA113385 C2 UA 113385C2
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- candies
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- 108090000623 proteins and genes Proteins 0.000 title abstract 11
- 102000004169 proteins and genes Human genes 0.000 title abstract 10
- 230000000749 insecticidal effect Effects 0.000 title abstract 4
- 230000009261 transgenic effect Effects 0.000 title abstract 3
- 235000009508 confectionery Nutrition 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 229920000084 Gum arabic Polymers 0.000 claims description 10
- 241000978776 Senegalia senegal Species 0.000 claims description 10
- 235000010489 acacia gum Nutrition 0.000 claims description 10
- 239000000205 acacia gum Substances 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000013379 molasses Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000000975 dye Substances 0.000 claims description 6
- 230000001055 chewing effect Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 abstract description 8
- 241000238631 Hexapoda Species 0.000 abstract 3
- 238000004132 cross linking Methods 0.000 abstract 2
- 206010034133 Pathogen resistance Diseases 0.000 abstract 1
- 239000000416 hydrocolloid Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 238000005266 casting Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- -1 flavoring Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012094 sugar confectionery Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
- C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
- C12N15/82—Vectors or expression systems specially adapted for eukaryotic hosts for plant cells, e.g. plant artificial chromosomes (PACs)
- C12N15/8241—Phenotypically and genetically modified plants via recombinant DNA technology
- C12N15/8261—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield
- C12N15/8271—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance
- C12N15/8279—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance for biotic stress resistance, pathogen resistance, disease resistance
- C12N15/8286—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance for biotic stress resistance, pathogen resistance, disease resistance for insect resistance
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
- A01N63/50—Isolated enzymes; Isolated proteins
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/146—Genetically Modified [GMO] plants, e.g. transgenic plants
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Plant Pathology (AREA)
- Molecular Biology (AREA)
- General Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Environmental Sciences (AREA)
- Pest Control & Pesticides (AREA)
- Agronomy & Crop Science (AREA)
- Dentistry (AREA)
- Cell Biology (AREA)
- Biophysics (AREA)
- Physics & Mathematics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Insects & Arthropods (AREA)
- Virology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Catching Or Destruction (AREA)
- Peptides Or Proteins (AREA)
- Cultivation Of Plants (AREA)
- Pretreatment Of Seeds And Plants (AREA)
Abstract
Даний винахід стосується трансгенних рослин, що містять ДНК, які кодують інсектицидні білки Cry1Be та Cry1Fа. Створюється продукт, більш стабільний і менш схильний до розвитку стійкості комах до будь-якого з окремих згаданих білків. Як описано у винаході, пара білків, що розглядається, являє собою комбінацію з перевагою, що полягає у забезпеченні високого рівня контролю і дії проти комах(FAW) і проти(ECB) без перехресної стійкості. Ця дія без перехресної стійкості також має перевагу, оскільки за допомогою багатоцільових білків без перехресної стійкості можна скоротити кількість білків/генів, необхідну для впливу на згаданих комах. При цьому можна зменшити необхідну для посівів "сховищ" площу землі в акрах, або усунути необхідність в площах під "сховища". Також даний винахід стосується трансгенних рослин, що продукують окрім білків Cry1Be та Cry1Fа також додатковий білок, де вказані білки проявляють інсектицидну активність.The present invention relates to transgenic plants containing DNA that encode the insecticidal proteins Cry1Be and Cry1Fa. It creates a product that is more stable and less prone to developing insect resistance to any of the individual proteins mentioned. As described in the invention, the pair of proteins under consideration is a combination with the advantage of providing a high level of control and action against insects (FAW) and against (ECB) without cross-resistance. This non-cross-linking action is also advantageous, since multipurpose non-cross-linking proteins can reduce the amount of protein / gene required to affect said insects. In this case, it is possible to reduce the area of land required in acreage required for crops, or to eliminate the need for areas under "storage". The present invention also relates to transgenic plants that produce, in addition to Cry1Be and Cry1F proteins, an additional protein where said proteins exhibit insecticidal activity.
Description
Корисна модель належить до харчової промисловості а саме до кондитерського виробництва, зокрема до виробництва цукерок.The useful model belongs to the food industry, namely to the confectionery industry, in particular to the production of candies.
Відома рецептура неглазурованих помадних цукерок, які складаються з цукру, патоки, лимонної кислоти, ароматизатора та барвників (Сборник основних рецептур сахаристьмх кондитерских изделий. - СПб: ГИОРД, 2000. - С. 69).There is a well-known recipe for unglazed fondant candies, which consist of sugar, molasses, citric acid, flavoring, and dyes (Collection of basic recipes for sugar confectionery products. - St. Petersburg: GIORD, 2000. - p. 69).
Співвідношення рецептурних компонентів цукерок, мас. 9о: цукор білий кристалічний 85,0 крохмальна патока 13,68 лимонна кислота 0,5 ароматизатор 0,5 барвники 0,2.The ratio of recipe components of candies, mass. 9o: white crystalline sugar 85.0 starch molasses 13.68 citric acid 0.5 flavoring 0.5 dyes 0.2.
Недоліком цього складу є те, що цукерки мають кристалічну структуру і під час зберігання, за рахунок швидкої втрати вологи корпусами цукерок, вона стає грубодисперсною, що погіршує якість цукерок в цілому, і тому такі цукерки мають незначний гарантійний термін зберігання.The disadvantage of this composition is that the candies have a crystalline structure and during storage, due to the rapid loss of moisture by the candies, it becomes coarsely dispersed, which worsens the quality of the candies in general, and therefore such candies have a small warranty period of storage.
В основу корисної моделі поставлено задачу створити неглазуровані цукерки подовженого терміну зберігання зі структурою, яка б надавала виробам жувального ефекту, шляхом внесення суміші гідроколоїдів.The basis of the useful model is the task of creating unglazed candies with an extended shelf life with a structure that would give the products a chewy effect by introducing a mixture of hydrocolloids.
Поставлена задача вирішується тим, що неглазуровані цукерки з жувальним ефектом складаються з цукру білого кристалічного, крохмальної патоки, лимонної кислоти, ароматизатора та барвників. Згідно з корисною моделлю, цукерки додатково містять желатин та гуміарабік у такому співвідношенні компонентів, мас. 95: цукор білий кристалічний 74,0-91,0 крохмальна патока 5,3-15,5 лимонна кислота 0,1-1,0 ароматизатор 0,1-1,0 барвники 0,1-0,5 желатин 2,5-7,5 гуміарабік 0,5-1,5.The task is solved by the fact that unglazed candies with a chewing effect consist of white crystalline sugar, starch molasses, citric acid, flavoring and dyes. According to the useful model, candies additionally contain gelatin and gum arabic in this ratio of components, wt. 95: white crystalline sugar 74.0-91.0 starch molasses 5.3-15.5 citric acid 0.1-1.0 flavoring 0.1-1.0 dyes 0.1-0.5 gelatin 2.5 -7.5 gum arabic 0.5-1.5.
Причинно-наслідковий зв'язок між сукупністю ознак, що заявляються, та технічним результатом полягає в наступному.The cause-and-effect relationship between the set of declared signs and the technical result is as follows.
При додаванні в неглазуровані цукерки гідроколоїду, а саме гідроколоїду тваринного походження - желатину, можливо отримати цукеркову масу з пружними властивостями, що будуть надавати виробу жувального ефекту. Але в процесі зберігання виробів за рахунок втрати ними вологи змінюються і структурно-механічні властивості цукерок, що призводить до збільшення пружності виробів і погіршення їх органолептичних показників. Внесення в рецептуру цукерок гуміарабіку дозволить отримати цукерки з більшою початковою вологістю, причому волога в зразках цукерок буде в зв'язаному стані і видалятися буде повільно, що дозволить збільшити гарантійний термін зберігання цукерок зі збереженням їх жувального ефекту.When adding a hydrocolloid to unglazed candies, namely a hydrocolloid of animal origin - gelatin, it is possible to obtain a candy mass with elastic properties that will give the product a chewy effect. But in the process of storing the products due to their loss of moisture, the structural and mechanical properties of candies also change, which leads to an increase in the elasticity of the products and a deterioration of their organoleptic indicators. Adding gum arabic to the candy recipe will allow you to get candies with a higher initial moisture, and the moisture in the candy samples will be in a bound state and will be removed slowly, which will allow you to increase the warranty period of candies while preserving their chewy effect.
При внесенні в цукеркову масу гідроколоїдів желатину та гуміарабіку, в кількості менше 2,5 та 0,595, відповідно, (табл., приклад 1) спостерігається утворення цукерок кристалічноїWhen gelatin and gum arabic hydrocolloids are added to the candy mass, in amounts less than 2.5 and 0.595, respectively, (table, example 1), the formation of crystalline candies is observed
Зо структури без жувального ефекту, цим зразкам цукерок характерна швидка втрата вологи, що призводить до погіршення їх якості протягом 3-х тижнів зберігання.Due to the structure without the chewing effect, these samples of candies are characterized by a rapid loss of moisture, which leads to a deterioration in their quality during 3 weeks of storage.
При внесенні в цукеркову масу гідроколоїдів желатину та гуміарабіку в кількості 2,5-7,5 95, 0,5-1,5 95 (табл., приклад 2) неглазуровані цукерки набувають жувального ефекту, гарно формуються способом відливання у форми і зберігають свою початкову структуру протягом всього гарантійного терміну без погіршення якості.When gelatin and gum arabic hydrocolloids are added to the candy mass in the amount of 2.5-7.5 95, 0.5-1.5 95 (table., example 2), unglazed candies acquire a chewy effect, are well formed by casting into molds and retain their original structure throughout the warranty period without quality deterioration.
При внесенні в цукеркову масу гідроколоїду тваринного походження желатину більше 7,5 95 та гідроколоїду рослинного походження - гуміарабіку більше 1,595; (табл., приклад 3) ускладнюється процес формування виробів, за рахунок збільшення в'язкості цукеркової маси, а в процесі зберігання вироби набувають жорсткої структури, що погіршує якість цукерок в цілому.When adding hydrocolloid of animal origin gelatin more than 7.5 95 and hydrocolloid of vegetable origin - gum arabic more than 1.595 to the candy mass; (table., example 3) the process of forming products is complicated due to the increase in the viscosity of the candy mass, and in the process of storage, the products acquire a rigid structure, which worsens the quality of candies as a whole.
Приклади складу неглазурованих цукерок з жувальним ефектом подовженого терміну зберігання наведені в таблиці.Examples of the composition of unglazed candies with a chewy effect with an extended shelf life are given in the table.
ТаблицяTable
Структура цукерок | Цукерки добре Ускладнюється кристалічна, формуються процес формування відсутній методом відливання, | цукерок шляхом жувальний ефект, ві мають жувальний відливання вStructure of candy | Candies are well Complicated crystalline, forming process is absent by casting method, | candies by chewing effect, they have chewing casting in
Висновки процесі зберігання, | ефект, структура крохмальні форми, вона стає зберігається без змін | під час зберігання грубодисперсною |протягом цукерки набувають протягом З тижнів | гарантійного терміну | жорсткої структури зберіганняConclusions of the storage process, | effect, the structure of starch forms, it becomes preserved without changes | during storage, coarsely dispersed candy can be purchased within 3 weeks warranty period | rigid storage structure
Спосіб отримання продукту.Method of obtaining the product.
Здійснюють підготовку сировини, що відповідає вимогам НД на сировину, загальновідомим шляхом, згідно з технологічною інструкцією. Потім проводять приготування помадного сиропу.They prepare raw materials that meet the requirements of the ND for raw materials in a well-known way, according to the technological instructions. Then they prepare fondant syrup.
Цукор білий кристалічний, крохмальну патоку та воду завантажують в змішувач, де відбувається перемішування рецептурних компонентів, і направляють на уварювання до масової частки сухих речовин 87-88 95 в готовому сиропі. Потім помадний сироп потрапляє до помадозбивальної машини, де відбувається інтенсивне перемішування з одночасним охолодженням сиропу, що сприяє кристалізації сиропу в помадну масу. Помадна маса з помадозбивальної машини надходить до темперуючої машини, де в помаду додається розчин желатину та гуміарабіку, решта рецептурних компонентів, все перемішується і цукеркова маса направляється на формування, охолодження, оздоблення поверхні та пакування готових виробів.White crystalline sugar, starch molasses and water are loaded into the mixer, where the recipe components are mixed, and directed to boiling to a mass fraction of dry substances 87-88 95 in the finished syrup. Then the fondant syrup goes to the fondant whipping machine, where intense mixing takes place with simultaneous cooling of the syrup, which contributes to the crystallization of the syrup into the fondant mass. The fondant mass from the fondant kneading machine is sent to the tempering machine, where a solution of gelatin and gum arabic, the rest of the recipe components are added to the fondant, everything is mixed and the candy mass is directed to forming, cooling, surface decoration and packaging of finished products.
Технічний результат полягає в отриманні неглазурованих цукерок з жувальним ефектом подовженого терміну зберігання, за рахунок використання гідроколоїдів желатину та гуміарабіку.The technical result consists in obtaining unglazed candies with a chewy effect with an extended shelf life, due to the use of hydrocolloids of gelatin and gum arabic.
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US28429009P | 2009-12-16 | 2009-12-16 | |
| PCT/US2010/060808 WO2011075584A1 (en) | 2009-12-16 | 2010-12-16 | Insect resistance management with combinations of cry1be and cry1f proteins |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA113385C2 true UA113385C2 (en) | 2017-01-25 |
Family
ID=44167700
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201208654A UA113385C2 (en) | 2009-12-16 | 2010-12-16 | TRANSGENIC PLANT CONTAINING DNA that encodes the insecticidal protein Sr1Be, and DNA encoding the insecticidal protein Sr1Fa, to combat or prevent |
| UAA201208558A UA111934C2 (en) | 2009-12-16 | 2010-12-16 | TRANSGENIC PLANT CONTAINING DNA INVESTING AN INSECTICID PROTEIN Vip3Ab AND DNA CODING INSECTICID PROTEIN Cry1Fa |
| UAA201208655A UA111935C2 (en) | 2009-12-16 | 2010-12-16 | TRANSGENIC PLANT CONTAINING DNA CODING THE INSECTICID PROTEIN Cry1Ab AND DNA CODING THE INSECTICID PROTEIN Cry1Be FOR THE MANAGEMENT OF Insect Resistance |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201208558A UA111934C2 (en) | 2009-12-16 | 2010-12-16 | TRANSGENIC PLANT CONTAINING DNA INVESTING AN INSECTICID PROTEIN Vip3Ab AND DNA CODING INSECTICID PROTEIN Cry1Fa |
| UAA201208655A UA111935C2 (en) | 2009-12-16 | 2010-12-16 | TRANSGENIC PLANT CONTAINING DNA CODING THE INSECTICID PROTEIN Cry1Ab AND DNA CODING THE INSECTICID PROTEIN Cry1Be FOR THE MANAGEMENT OF Insect Resistance |
Country Status (18)
| Country | Link |
|---|---|
| US (2) | US9556453B2 (en) |
| EP (2) | EP2513318B1 (en) |
| JP (2) | JP5907892B2 (en) |
| KR (2) | KR101841297B1 (en) |
| CN (2) | CN102753695B (en) |
| AR (2) | AR079507A1 (en) |
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